Creamy Tomato Soup

A rich, velvety creamy tomato soup with sweet carrots and potatoes, brightened by vinegar and balanced with a touch of sugar—comforting served warm with cheesy sausage rolls.

Ingredients

main

3 tbsp olive oil
2 pcs onion
2 sticks celery
300 g carrot
500 g potato
4 pcs bay leaf
5 tbsp tomato puree
2 tbsp sugar
2 tbsp white vinegar
1.5 kg chopped tomatoes
500 g passata
3 pcs vegetable stock cube
400 ml whole milk

Directions

Heat the oil in a large casserole or saucepans and fry the onions, celery, carrots, potatoes and bay leaves gently for 10 to 15 minutes until the onions are softened.
Bring a kettle to the boil.
Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes.
Add 1000 ml boiling water and bring to a simmer, cover and simmer for 15 minutes until the potatoes are tender, then remove and discard the bay leaves.
Purée the soup until very smooth using a stick blender or in batches in a blender.
Season to taste and add a pinch more sugar if needed.
Cool and chill for up to 2 days or freeze for up to 3 months.
To serve, reheat gently and stir in the milk, taking care not to let it boil; serve in bowls with cheesy sausage rolls if desired.